Red Current (August 2022)
Posted: Sat Aug 27, 2022 4:38 pm
Trying this recipe: https://www.youtube.com/watch?v=DutMeqycTfs since my other ones have been such high alcohol taste with little fruit flavor.
Someone did ask in his YouTube forum something that may make a difference:
4.25 pounds previously frozen currents (recipe calls for 3 pounds).
Added 8 pints of boiling water to the currents. Sealed in a container. Will let sit for a week. There may be a slight amount of mold on top, but that is OK. We'll strain through muslin into another primary then.
Someone did ask in his YouTube forum something that may make a difference:
Day OneIf you dont mind me asking, why let the must sit for a week prior to filtering and pitching yeast? Does letting it sit for a week present any dangers to the must? I noticed this step seems to be omitted from the blackberry wine recipe?
Raspberries and currents are more delicate and so fermenting them will cause you to loose a lot of those flavours. This process is a gentle way of extracting all the flavours from them. And in my opinion seems to give a better finish than fermenting with the fruit.
Perhaps try is and see which method you prefer.
4.25 pounds previously frozen currents (recipe calls for 3 pounds).
Added 8 pints of boiling water to the currents. Sealed in a container. Will let sit for a week. There may be a slight amount of mold on top, but that is OK. We'll strain through muslin into another primary then.
